Bacon wrapped pork loin

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   Yesterday was a milestone for for in-laws, Lou and Terry. They celebrated 65 years of wedded bliss/hell on earth/constant combat....well, call it what you want they made it through 65 years. We felt we needed to celebrate a bit, so I made them a bacon-wrapped brined pork roast.
Started by soaking the roast in my basic brine overnight, then removing it and drying it well. Then I cut the strings off and rubbed it with a mixture of garlic, sage and cider molasses.

Used about 1 tbsp garlic, 2 tsp ground sage and 2 Tbsp molasses

Draped the whole roast with bacon and roasted at 375° until it hit 125...glazed it with more molasses and took it to 140°

While the roast was in I had time to cut up some hasselbacks and send them along for the ride.
Put some slivered garlic in the cuts and covered them with butter.

I also rendered some bacon to make a wilted spinach salad and roasted some asparagus as well.

Sorry I don't have a few more pics of the details, but I was pretty busy all afternoon.

Sliced up the roast and served with the remaining apple cider molasses, salad, asparagus and potatoes.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Bacon wrapped pork loin Posted: 22 January 2012 at 02:43
	Yesterday was a milestone for for in-laws, Lou and Terry. They celebrated 65 years of wedded bliss/hell on earth/constant combat....well, call it what you want they made it through 65 years. We felt we needed to celebrate a bit, so I made them a bacon-wrapped brined pork roast. Started by soaking the roast in my basic brine overnight, then removing it and drying it well. Then I cut the strings off and rubbed it with a mixture of garlic, sage and cider molasses. Used about 1 tbsp garlic, 2 tsp ground sage and 2 Tbsp molasses Draped the whole roast with bacon and roasted at 375° until it hit 125...glazed it with more molasses and took it to 140° While the roast was in I had time to cut up some hasselbacks and send them along for the ride. Put some slivered garlic in the cuts and covered them with butter. I also rendered some bacon to make a wilted spinach salad and roasted some asparagus as well. Sorry I don't have a few more pics of the details, but I was pretty busy all afternoon. Sliced up the roast and served with the remaining apple cider molasses, salad, asparagus and potatoes.
	Go ahead...play with your food!

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 30 January 2012 at 07:09
	looks beautiful, dave! a perfect use for the cider molasses and a wonderful tribute supper forthe happy couple. i'm willing to bet they really enjoyed it. just as good, if not better than, aquality restaurant experience!
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